• Unsalted butter, for greasing
  • 900 grams leftover pesto spaghetti
  • 150 grams mozzarella cheese, grated, plus 200 grams, sliced
  • 150 grams cheddar cheese, grated
  • 200 millilitres whole milk
  • 150 grams parmesan, grated
  • 3 large eggs, lightly beaten
  • 2 ½ teaspoons pepper
  • 2 teaspoons salt


  1. Preheat the oven to 200 C / 180 C fan and generously butter a 10-inch Bundt tin.
  2. In a large bowl, mix the pasta with all of the remaining ingredients, except the sliced mozzarella. Put half of the mixture into the prepared pan and then press the sliced mozzarella into it. Put the remaining half of the mixture on top to seal the sliced cheese into the centre of the bundt. Place into the oven and bake until the cheese is melted and bubbling, 35 to 40 minutes.
  3. Transfer to a rack and let the whole thing cool for 15 minutes the invert the loaf onto a platter, cut into wedges and serve.